- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Non food contact surfaces of equipment not clean
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
|
12/02/2015 | Inspection | Mail paper report |
- Non food contact surfaces of equipment not clean
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
|
11/20/2014 | Inspection | |
- Non food contact surfaces of equipment not clean
- Improper thawing procedures used
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
|
11/26/2013 | Inspection | |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
|
12/21/2012 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
|
12/14/2011 | Inspection | |
- Non food contact surfaces of equipment not clean
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
|
12/15/2010 | Inspection | |
No violation noted during this evaluation. | 06/05/2009 | Inspection | |
No violation noted during this evaluation. | 12/02/2008 | Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
|
12/05/2007 | Inspection | |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
|
12/11/2006 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
|
11/15/2005 | Inspection | |
Restaurant representatives - add corrected or new information about Pulaski Club, 1104 North Union Street, Olean, NY 14760 »